Chili-Taco Zucchini Soup

Sharon Colyer


I found a soup recipe in a Pampered Chef cookbook that had zucchini & yellow squash in it. So, wanted to list it, but I've decided to change some things, more to my liking. It is a vegetarian recipe. But, cooked meat can be added, at the end, as I mention below.

★★★★★ 2 votes
15 Min
40 Min
Stove Top


3-4 can(s)
(14 1/2 oz. each) vegetable broth*
2 can(s)
(14 1/2 oz. each) stewed tomatoes
2 can(s)
(15 oz. each) tomato sauce
1 large
onion, chopped
2 stalk(s)
celery, chopped
1 pkg
(1.25 oz.) mild taco seasoning mix or spicy, if that is your choice
1 can(s)
(15 1/2 oz.) mild chili beans in sauce, undrained or more spicy ones, if you prefer
1/2-1 can(s)
mild green chilies or spicy if preferred (optional) freeze any leftover chilies
1-2 medium
zucchini, halved lengthwise & sliced
1 medium
yellow squash, halved lengthwise & sliced
1 c
fresh white corn, like silver queen or white frozen or canned corn; substitute yellow corn, if can't find white
1/4 tsp
garlic powder
salt and pepper to taste (optional)
hot sauce to taste (optional)


2 c
cooked chicken or turkey
*change broth to chicken or turkey broth, if preferred

How to Make Chili-Taco Zucchini Soup


  • 1In a 5 qt. or larger Dutch oven, combine 1st 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Stir, occasionally.
  • 2Add beans, zucchini, yellow squash, corn, and chilies, if using. Simmer, 10 minutes longer, add garlic powder & stir. Then, test veggies for tenderness. If they need more cooking, continue, until vegetables are tender. Add, salt, pepper, and/or hot sauce, to taste. Makes 10-12 servings.

    *If adding cooked chicken, add when adding last vegetables.

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